My newest food love is Short Ribs in Red Wine! I know, it’s not like a version of it is not on most restaurant menus, and it’s not like they haven’t been staring up at me from my grocery store for ages but for some reason I just never tried them. I’m shocked it took me this long.
Generally, I love anything that you can pop in the oven and walkaway from for a bit (roast chicken, pot roast, beef stew etc.) and my recent revelation is that short ribs are in that category. You can quickly brown them, throw in a few veggies, top with something alcoholic or acidic – and away you go. It also makes the house smell amazing! I serve it with the same wine I cook it in – Beaujolais, but it holds it’s own with bigger wines too. Serve it with a loaf of French bread and an amazing little salad on the side. Yum! (And don’t forget the cheese course too!)
Short Ribs in Red Wine
- 5 or 6 Lbs short ribs (will feed 4 people with leftovers)
- butter & or olive oil (I use both)
- 1 Large onion, chopped
- 2 Large carrots, chopped
- 1 stalk celery, chopped
- 2 or 3 Medium garlic cloves, smashed
- 1/4lb pancetta or bacon, chopped
- 1/2 Tspn dried thyme
- 2 bay leaves (Mine are fresh from a tree I have, but I don't think it makes any difference if they're fresh or dried)
- red wine (I use beaujolais, just make sure you would drink it. Don't use junk.)
- salt & pepper to taste
|Preheat your oven to 325… |
Melt your butter and/or heat your oil in a large, heavy bottomed pan, over a medium flame. (I use both the oil and butter with the theory that butter helps to brown the meat.) Brown your short ribs in batches until they have a nice, brown crust on the exterior. Set them aside and drain any fat that may have accumulated in the bottom of the pan.
|Start sautéing your pancetta or bacon until it's a bit crisp. Remove from the pan so the pieces don't burn but leave the fat behind.|
|Add your carrots, onion, celery and bay leaf to the pan. After a couple minutes toss the garlic in as well. Stir them all around a bit until they're cooked a bit. Browning is ok. Burning is bad.|
|Add the ribs and bacon back into the pan. Add the thyme and a bit of salt. Cover the contents with red wine (once again I use beaujolais that I've saved - it's rarely a fresh bottle). Put a tight fitting lid on the pan and place in your pre-heated oven. Let it cook away for at least 3 hours, I usually head more towards the 4 range. Check occasionally to see if you need to add a bit of water.|
|When everything is nice and tender, remove the pot from the oven. You have two options at this point in regard to your cooking liquid. You can remove all of the meat and vegetables from the pot and skim fat from the liquid, or you can skip it and just dive in. The choice is yours. Oh, and if you make it a day ahead, you can chill it and remove any fat since it will solidify.|
The days are warming up and the odds are I’ll only make this once or twice again this season, but it will definitely be in my rotation for years to come.
Thanks for reading EG! Enjoy the recipe!